When I was making my Enchiladas Verdes a few weeks ago, I decided to try to make a mole as well. I love Mexican food, and I love mole. I order it at Mexican restaurants all the time. Every restaurant has a different mole. I have a collection of mole recipes that have been gathering dust then I found this one from David Lebovitz. This one is a great one to start with because although it is the least scary of the authentic mole recipes it is delicious in the way that only mole can be. It is a rich, complex sauce that is perfect on chicken or pork. I used this as another sauce on my enchiladas. It was delicious and I am no longer afraid of mole.
5 dried ancho chiles
1/3 cup sliced almonds
1 small onion chopped
1-2 chopped tomato that has been peeled and seeded
1/4 cup raisins
1 Tablespoon sesame seeds
1 clove garlic chopped
1/4 teaspoon cinnamon
1/4 teaspoon ground clove
1/4 teaspoon dried oregano
1/4 teaspoon cumin
1/4 teaspoon ground coriander
1/4 teaspoon ground anise seeds
3/4 teaspoon salt
fresh ground pepper
1 cup water
1 ounce unsweetened chocolate. melted
- 5 dried ancho chiles
- 1/3 cup sliced almonds
- 1 small onion chopped
- 1-2 chopped tomato that has been peeled and seeded
- 1/4 cup raisins
- 1 Tablespoon sesame seeds
- 1 clove garlic chopped
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ground clove
- 1/4 teaspoon dried oregano
- 1/4 teaspoon cumin
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground anise seeds
- 3/4 teaspoon salt
- fresh ground pepper
- 1 cup water
- 1 ounce unsweetened chocolate, melted
- Put the chilies in a bowl, covered with boiling water. Weigh them down and let them soak for about 30 minutes.
- Saute the onion in a few Tablespoons vegetable oil until soft and translucent. Add the garlic ad cook for another minute. Add the spices.
- Cook for about 30 seconds.
- Stir them constantly, do not let them burn.
- Add the rest of the ingredients except the chiles into a blender.
- Take the spice mixture out of the blender and set aside.
- Puree the chiles in the blender.
- Pass the chiles through a sieve before you add them to the rest of the ingredients. The skins can be really tough and I like my mole really smooth.
- Add the chiles to the puree.
- You can do a lot of things with this sauce. I used it to make enchiladas, and had enough left to put in the freezer for another night.